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  • Creamy Lemon Pie

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    Creamy Lemon Pie
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 3 lemons
    • 1 egg
    • 1 (14 ounce.) can sweetened condensed lowfat milk
    • 1 (4 1/2 ounce.) frzn whipped dessert topping, thawed
    • 1 (9 inch) graham cracker crust

    Directions

    1. Put grater over waxed paper and grate peel from 1 lemon. Measure 1 tsp. of peel to use in this recipe. Cut all the lemons in half and squeeze with juicer. Measure 1/2 c. of lemon juice to use in this recipe. Break egg into bowl. Beat with a fork till well mixed.
    2. Pour the condensed lowfat milk into bowl with egg. Add in the grated lemon peel and lemon juice. Stir till mix starts to thicken. Carefully mix in dessert topping.
    3. Pour filling into graham cracker crust. Cover with plastic wrap. put into refrigerator for several hrs or possibly till hard. Or possibly put into freezer till pie is frzn. If desired, top pie with curled slice of lemon.

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